Preheat oven to 425 degrees.
Trim Brussels sprouts, removing loose leaves and cut in half.
Place on a sheet pan and toss sprouts with olive oil, salt and pepper.
Roast for 20-30 minutes or until outer leaves are a bit brown and crispy.
For a festive twist, add pomegranate seeds and cooked, chopped bacon after cooking. Finish with a little balsamic vinegar. This dish can be roasted at a lower temperature if you need to share space in the oven. It will just take a bit longer.